Thermal aggregation and gelation of bovine β-lactoglobulin
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
1. Proteins in Whey: Chemical, Physical, and Functional Properties
2. Gelation of bovine serum albumin and β-lactoglobulin; effects of pH, salts and thiol reagents
3. Viscoelastic behaviour of β-lactoglobulin gel structures
4. Whey protein denaturation in heated milk and cheese whey
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